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Hamburger Buns from Scratch | www.tasteandtellblog.com

For me, the Memorial Day weekend wouldn’t be complete without burgers!! No matter what kind of burger you are making, there is one component that I think is key to the perfect burger. The Bun.

I’ve heard it said on hundreds of different food blogs before – you’ll never want to buy hamburger buns once you’ve made them. I can now (finally) say that I totally agree with the masses. Homemade hamburger buns are where it’s at. Seriously. Please believe me on this, because I seriously think that these buns would make the most boring of hamburgers absolutely amazing. In fact, these burgers are just regular, every day burgers – but it was one of the best burgers I’ve had. And I’m giving credit completely to the bun.

Hamburger Buns | www.tasteandtellblog.com

If you think that these will be hard to make, think again. They are pretty easy to make – even if you don’t make a lot of bread. Make them for your friends and family this weekend, and you’ll be the star of the holiday!!

Homemade Hamburger Buns | www.tasteandtellblog.com

Hamburger Buns
Prep time
Cook time
Homemade hamburger buns that will make you never want to buy store-bought buns again!
Serves: 12 buns
  • 1 cup milk
  • ½ cup water
  • ¼ cup butter
  • 4½ – 5½ cups all-purpose flour
  • 1 (.25 ounce) package instant yeast
  • 2 tablespoons white sugar
  • 1½ teaspoons salt
  • 2 eggs, divided
  • 1 tablespoon water
  • sesame seeds, optional
  1. In a small saucepan, combine the milk, water and butter. Heat until very warm, but not boiling.
  2. In the bowl of a stand mixer, or in a large bowl, combine 1½ cups of the flour, the yeast, sugar and salt. Mix together. Mix in 1 of the eggs. Add in the warmed milk mixture. Continue to add in the flour, ½ cup at a time, until the dough comes together. It should pull away from the sides of the mixer, but should still be tacky. If using a mixer, change to the dough hook and knead for 5-8 minutes. If making by hand, turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Cover the dough and let rise for 30-40 minutes.
  4. Shape into 12 balls and place on a greased cookie sheet. Flatten slightly. Cover and let rise for 30 minutes.
  5. Preheat the oven to 400F. Combine the remaining egg and the tablespoon of water. Brush gently on top of the buns. Sprinkle with sesame seeds, if desired. Bake in the preheated oven for 10-12 minutes, or until golden brown.
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22 Responses to Hamburger Buns

  1. Tasha says:

    Okay, you’ve talked me into it. I’m going to have to make my own, especially since you’re sharing that it isn’t difficult- for some reason, I tend to shy away from any yeast recipe other than pizza dough.

  2. Homemade hamburger buns have been on my ‘to make’ list for quite sometime. I HAVE to make them soon!

  3. Joanne says:

    Haha yeah it’s totally true…but I feel that way about all bread! I haven’t bought a loaf in two years now I think…and I won’t ever be going back. These look fantastic!

  4. Katrina says:

    This is so cool! Love this.

  5. Betty says:

    When I was in ninth grade a million years ago, the lunch ladies in the cafeteria made the best bread I’ve ever had. They made all of the hamburger and hot dog rolls, as well as the hot rolls they served with everything else. I miss those ladies and their rolls. I really need to try these- they look so good! 🙂

  6. Nikki says:

    I have been wanting to make these. Will try this weekend — wish me luck!

    How long do they last after they’ve been baked?

    • Deborah says:

      Nikki – I wouldn’t make them more than a day in advance. They are best the day they are made, but they were still good the next day. Homemade bread seems to mold faster than storebought (no preservatives!!) so I wouldn’t make them too far in advance.

  7. Think I could sub in some whole wheat flour on these?? I’m having major issues with my yeast rising, but am willing to try again!

    • Deborah says:

      Skinny Fat Kid – I haven’t tried, but I’m guessing you could do half and half – I usually have good luck doing that. If you’re having problems with your yeast, I would try buying new – maybe the batch you have is old or bad?

  8. SmithRatliff says:

    Gorgeous! I would think you could also freeze them to make them last longer.

  9. Nikki says:

    Thank you!!

  10. Beth says:

    This recipe is incomplete. You may want to add a few more directions as to the order of incorporation. Wet to wet then add dry.

  11. Debs @ DKC says:

    You are so right. Everybody says “you’ll never buy store bought again” and for that reason I nearly didn’t click on your recipe. But I did and will be trying the recipe soon. I think it was the photo that done it LOL.

    However, please convert 1/4 cup butter into grams for me as I’m not used to cup measurements for hard ingredients. Or is the butter completely melted before measuring?

  12. Penny Wolf says:

    I made these and they turned out great! I brushed mine with half and half just before baking instead of the egg. We ate them all weekend and each day they were just as good as the last.

  13. thank you so much for the recipe! made it twice so far, and turned out great both times!

  14. Maynard says:

    I hosted a backyard barbeque for 80 people. I made 14 dozen of these buns to serve with pulled pork and these buns were the hit of the party. People are still talking about them. Thanks!

  15. what temp should the milk mixture be? have ruined the batch as it goes from very warm to boiling very quick:(

  16. Awesome.. thank you. I baked them anyway. they were very dense but great flavor. I will make them again and correct the temp of milk mixture.

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